When the wine works (like the vine) your wine will effervesce more than usual; a taste of vintage and of fermentation will be found in it.
Tested in an acid several of the tuffs either do not effervesce or give an indication of a small percentage of carbonate of lime; whilst others effervesce freely.
They are dark grey in colour and effervesce slightly with an acid, whilst occasionally they show a little pyrites.
Unlike the marl above, it does not effervesce with an acid; and appears as a mass of compacted minute fragments of basic glass converted into palagonite, which is seemingly non-vacuolar, and containing about 15 per cent.
These usually effervescewith acid, and are commonly known as marl.
These calcareous opercula effervesce with lemon juice, and put themselves in motion in proportion as the carbonic acid is disengaged.
The strata of marl effervesce with acids, though silex and alumina predominate in them: they are strongly impregnated with carbon, and sometimes blacken the hands, like a real vitriolic schistus.
Its aqueous solution alters the colour of turmeric either not at all or but very slightly, nor does it affect litmus paper, or effervesce with acids.
If the powder effervesce with dilute acids, it contains chalk.
Then cover the crucible; make the fire strong enough to melt the matter, and you will hear it effervesce and boil.
Several of these matters, being only bruised, effervesce with Acids: effects producible only by a very Volatile Alkaline principle.
The common alabaster is composed of sulphuric acid and lime, though some kinds of it effervesce with acids, and therefore contain some carbonate of lime.
Those of its strata which effervesce with acids partake of the nature of marl.
It does not effervesce with nitric acid; it is but feebly blackened by sulphuretted hydrogen; it first decrepitates and then melts before the blowpipe into a transparent glass, which becomes milky as it cools.
But in other places, for instance on a part of Teg Down near Winchester, the castings were all black and did not effervesce with acids.
Those wines which effervesce or froth, when poured into a glass, contain also carbonic acid, to which their briskness is owing.
It ought not to effervesce at all, with dilute sulphuric acid; and, if the magnesia and acid be put together into one scale of a balance, no diminution of weight should ensue on mixing them together.
When a limestone does not copiously effervesce in acids, and is sufficiently hard to scratch glass, it contains siliceous, and probably aluminous earth.
The 'Potassa Fusa' of our Pharmacopoeia generally contains a small proportion of the peroxide, and will therefore effervesce when thrown into water.
It is said not to effervesce with acids, and evidently to consist of small particles of siliceous stone and iron.
But the champagne, which effervesces when it is first poured out, will not effervesce again unless it is well shaken, and in due time refuses to effervesce at all.
It does not effervesce with acids, as when adulterated with chalk; nor become pasty with boiling water, as when sophisticated with starch.
Seeing, therefore, that both sorts are decolourised by acids, and that both may or may not effervesce therewith, the acid test must be considered fallacious.
